lundi 13 octobre 2014

It is equally appealing made with beef. The stew improves as it stands, making it a convenient dish to serve after a day of cross-country skiing. Prepare the filling and the crust ahead, refrigerate them, then assemble and bake the pie as you enjoy appetizers and a sauna.

Makes 8 servings

1 tablespoon butter

1 tablespoon olive oïl

2 pounds (1 kg) venison stew meat, cut in ½-inch cubes

½ cup al-purpose flour

2 cups chopped onions

2 cups diced carrots

2 cups diced rutabaga or turnip

3 cups dry red wine

3 cups beef broth

3 tablespoons chopped fresh sage or 1 tablespoon dried

2 bay leaves

3 tablespoons Special Spice Mix (see note below)

1 large potato, peeled and diced

Hot Pepper sauce to taste

Worcestershire sauce to taste

1 recipe lemon pastry (click here for recipe)

1 egg, lightly beaten with 1 tablespoon water, to glaze

Heat the butter and oïl in a large, heavy Dutch oven over medium heat.

Dredge the meat in the flour and Brown in batches, transfering in a bowl as you go.

Add the onions, carrots, and rutabaga to the pan, then Brown over high heat for 3 minutes, remove and reserve.

Add the wine to the pan and boil until reduce by half, return the venison to the pan.